Creamy Garlic Parmesan Chicken Gnocchi Soup with Bacon

If you’re craving a cozy, creamy soup that’s loaded with flavor, this Creamy Garlic Parmesan Chicken Gnocchi Soup with Bacon is about to become one of your new favorite dinners. We’re talking tender pieces of seasoned chicken, crispy bacon, soft potato gnocchi, fresh spinach, plenty of garlic, and Parmesan cheese all mixed into one delicious, creamy soup. And the best part? We’re making everything in one Dutch oven. Calm down, Barbara, we’re making homemade soup, and it’s going to be GOOD.

By Manny Michael

Soup

Ingredients

• 8 ounces bacon (approximately half of a 1-pound package), cut into bite-sized pieces
• 2 boneless, skinless chicken breasts, cut into bite-sized pieces
• 1 teaspoon garlic powder
• 1/2 teaspoon smoked paprika
• 1 teaspoon Italian seasoning
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons reserved bacon grease
• 2 tablespoons butter
• 1 medium onion, diced
• 2 tablespoons minced garlic
• 1/3 cup all-purpose flour
• 4 cups chicken broth
• 1 teaspoon Italian seasoning
• 1/2 teaspoon dried thyme
• 1/4 teaspoon crushed red pepper flakes (optional)
• 1 1/2 cups heavy whipping cream
• 1 package (16 ounces) potato gnocchi
• 3/4 cup freshly grated Parmesan cheese
• 1 teaspoon lemon juice (optional)
• 2 cups fresh spinach, lightly packed
• Reserved crispy bacon
• 1/4 cup additional grated Parmesan cheese
• 1 tablespoon chopped fresh parsley (optional)

Instructions

1. Start by cutting the bacon into smaller, bite-sized pieces using kitchen scissors or a knife.
2. Add the bacon to a large Dutch oven over medium heat.
3. Cook the bacon until crispy and browned, stirring occasionally so it cooks evenly.
4. While the bacon cooks, cut the chicken breasts into bite-sized pieces.
5. Place the chicken into a mixing bowl and season with 1 teaspoon garlic powder, 1/2 teaspoon smoked paprika, 1 teaspoon Italian seasoning, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
6. Mix everything together until the chicken is evenly coated with the seasonings.
7. Once the bacon is crispy, remove it from the Dutch oven and place it onto a paper towel-lined plate.
8. Carefully remove any excess bacon grease, leaving approximately 2 tablespoons in the Dutch oven.
9. Add the seasoned chicken directly into the bacon grease.
10. Cook for approximately 4 to 5 minutes, stirring occasionally, until the outside of the chicken is lightly browned. The chicken doesn’t need to be fully cooked yet because it will finish cooking in the soup.
11. Remove the chicken from the Dutch oven and set it aside on a plate.
12. Add 2 tablespoons of butter to the same Dutch oven.
13. Add the diced medium onion.
14. Cook for approximately 4 to 5 minutes, stirring occasionally, until the onion starts to soften.
15. Add 2 tablespoons of minced garlic.
16. Stir and cook for approximately 30 seconds until fragrant.
17. Sprinkle in 1/3 cup of all-purpose flour.
18. Stir the flour into the butter, onion, and garlic until fully combined. Let it cook for about 1 minute.
19. Slowly pour in 4 cups of chicken broth, stirring continuously to help prevent lumps.
20. Add 1 teaspoon Italian seasoning and 1/2 teaspoon dried thyme.
21. Add 1/4 teaspoon crushed red pepper flakes if you want a little extra heat.
22. Stir everything together and increase the heat until the soup reaches a gentle simmer.
23. Once the soup reaches a gentle simmer, add the partially cooked chicken back into the Dutch oven.
24. Stir everything together and allow the chicken to simmer for approximately 8 to 10 minutes, until fully cooked and the internal temperature reaches 165°F.
25. Reduce the heat to low.
26. Slowly pour in 1 1/2 cups of heavy whipping cream.
27. Stir until the heavy cream is fully incorporated into the broth.
28. Add the 16-ounce package of potato gnocchi directly into the soup.
29. Gently simmer the gnocchi according to the package directions. Mine called for approximately 2 to 3 minutes.
30. Add 3/4 cup freshly grated Parmesan cheese.
31. Stir until the Parmesan cheese melts into the soup.
32. Add 1 teaspoon lemon juice if desired.
33. Add 2 cups of fresh spinach.
34. Stir the spinach into the soup. It might look like a lot at first, but it will wilt down significantly as it cooks.
35. Add most of the crispy bacon back into the Dutch oven, saving a little for topping.
36. Stir everything together and gently cook for another 4 to 5 minutes, or until the spinach is wilted, the gnocchi is tender, and everything is heated through.
37. Remove the Dutch oven from the heat.
38. Ladle the creamy chicken gnocchi soup into bowls.
39. Sprinkle the reserved crispy bacon over the top.
40. Add some additional grated Parmesan cheese.
41. Finish with chopped fresh parsley if desired.
42. Serve warm and enjoy!